Summary

Ingredients

• 1 head cauliflower
• 1 onion (s)
• 1 bulb garlic
• 2 tablespoon olive oil
• Sea salt, coarse
• 1 small Can (s) beans, white, drained
• 500 ml vegetable stock, homemade
• salt and pepper
• 4 dashes olive oil or chili oil or pinches smoked paprika powder

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Instructions

1. Preheat oven to 180 degrees. Wash the cauliflower and cut into florets and place on a baking sheet lined with baking paper. Peel the garlic and place the whole cloves with the cauliflower on the baking sheet. Peel the onions, cut into wedges, divide and also place on the baking sheet. Sprinkle everything with olive oil and salt with the coarse sea salt.
2. Bake in the oven for about 30 minutes, until the vegetables start to caramelize and the cauliflower is soft. Take out of the oven and let cool down a little.
3. Put the drained white beans, the oven vegetables and the stock in a saucepan and puree. You can also use a mixer, you may work in several servings here. Mix everything until it is a fine and creamy mixture. If it is still too firm, add more stock. If necessary, warm up a little and season with salt and pepper.
4. Serve with a dash of olive oil, chilli oil, or smoked paprika powder.
5. Tip: You can also use dried white beans. Then soak them and, if you like, add the soaking water to the soup.